Thai ice cream

120 min
Temperature: Cold
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Frozen coconut purée 0.15 kg
Sugar 0.025 kg
Dextrosa 43.75 g
Fish tails 3.5 g
Cream of yoghurt 0.1 kg
Procrema 100 frío Sosa 0.002 kg
Glycerine 1.25 g
Aromatic herbs mix 20.0 g
See Recipe
Ginger 2.588 g
Coriander 3.294 g
Curry verde, pasta 0.001 kg
Dry basil 2.588 g
Citronella 3.176 g
Mint 1.294 g
Lime 0.005 kg
Ascorbic acid 1.294 g
Elaboration
  • Soak the gelatin sheets.
  • Heat a quarter of the coconut purée, the sugar and the dextrose to 85º C.
  • Turn off the heat and incorporate the gelatin sheets until dissolved.
  • Cool the mixture to 40 ºC and add in the rest of the coconut purée, the Greek yogurt, the stabilizers, the glycerin. Mix well and let the mixture cool.
  • Pour the mixture into the Thermomix. Add in the herbs and blend. Strain the mixture through a cheesecloth.
  • Pour the mixture into the ice cream machine.
  • Store in the freezer covered in tin foil until serving.
Nutritional information (1 portion)
Energy
304.74
kcal
Carbohydrates
19.76
g
Proteins
3.38
g
Lipids
22.49
g
Fiber 0.27 g
Saturates 1.36 g
Monounsaturated fatty acids 0.5 g
Polyunsaturated fatty acids 0.07 g
Cholesterol 2.2 mg
Calcium 43.21 mg
Iron 0.4 mg
Zinc 0.19 mg
Vitamin A 31.02 ug
Vitamin C 1.23 g
Folic acid 1.93 ug
Salt (Sodium) 28.44 mg
Sugars 17.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.